Here's my adapted recipe for the Momofuku Blueberries and Cream Cookies. I understand there is a video on the MS site showing Christina Tosi making the originals, but I have not seen it. The original recipe can also be found on Epi, but it is slightly different. The MS version was more appealing to me, so that is what I adapted. The one below was scaled, but I plan on making a double batch next time as they are even better after being frozen. Recipe uses kosher salt, cut salt in half if using table salt. Glucose (Wilton's) can be found at Michael's, or other cake-decorating place or online. You can substitute light corn syrup but the results will be different.
EXPORTED FROM LIVING COOKBOOK
APRICOT AND CREAM COOKIES*****
Original recipe uses dried blueberries and is great, the apricots take it over the top. For other changes, the original can be found on the source link. Milk crumbs must be fully made before cookie recipe is started.
Servings: 16 Yield: 32 cookies (using a #40 disher)
Oven Temperature: 375°F
16 serving MILK CRUMBS MS (1 cup)
1½ cups white whole wheat flour (KAF) (213 g)
1½ cups all-purpose flour (180 g.)
3/8 tsp. baking powder
1/8 tsp. baking soda
2½ tsp. kosher salt (Diamond)
10 oz. Plugrá European-style unsalted butter
3/4 cup granulated sugar (C&H)
3/4 cup Light-brown sugar packed (used TJ's golden Brown)
1/2 cup glucose 6 oz.
1 extra large egg
1 cup diced dried apricots (190 g) (TJ's Blenheim extra choice,yellow)
Make MILK CRUMBS if not already on hand.
Line two large baking sheets with parchment paper; set aside.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
Add flour mixture and mix until well combined. Add apricots and milk crumbs and mix until well combined. Using a #40 disher, scoop dough into balls and place about 1½ inches apart on prepared baking sheets (16 per cookies sheet). Or can try a #50 spacing them 1" apart. Transfer baking sheets to refrigerator until dough is chilled, at least 15 minutes but better for an hour or more.
Preheat oven to 375°F. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 11 minutes, (check at 9 minutes for the smaller cookies.) Transfer cookies to a wire rack to cool. Will keep beautifully for several days in an airtight container. Can also be frozen and will be even better.
Preparation Time: 19 minutes Cooking Time: 11 minutes
Inactive Time: 1 hour Total Time: 1 hour and 30 minutes
Source: Adapted from the Momofuku Blueberry and Cream Cookies on Martha Stewart's Website.
Web Site: <a href="http://www.marthastewart.com/recipe/blueberries-and-cream-cookies" >http://www.marthastewart.com/recipe/blueberries-and-cream-cookies </a>
Recipe Type: Cookies, Desserts, Dried Blueberries, Martha Stewart, Momofuku
and this are the MILK CRUMB proportions I used:
EXPORTED FROM LIVING COOKBOOK
MILK CRUMBS MS
Servings: 16 Yield: 1 cup
Oven Temperature: 225°F
10 TBS. nonfat milk powder divided
4 TBS. all-purpose flour
2 TBS. cornstarch
3 tsp. sugar
1/4 tsp. kosher salt
3 TBS. unsalted butter, melted
1/2 cup white chocolate chips or chopped white chocolate bar, melted (60 g.)
Preheat oven to 225° F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together 5 TBS. milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
Transfer milk crumble to a large bowl and fold in remaining 5 TBS. milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.
Preparation Time: 20 minutes Cooking Time: 10 minutes
Inactive Time: 30 minutes Total Time: 1 hour
Source: Adapted from Momofuku Milk Bar recipe at Martha Stewart's Website.
Web Site:
http://www.marthastewart.com/recipe/milk-crumbs
EXPORTED FROM LIVING COOKBOOK
APRICOT AND CREAM COOKIES*****
Original recipe uses dried blueberries and is great, the apricots take it over the top. For other changes, the original can be found on the source link. Milk crumbs must be fully made before cookie recipe is started.
Servings: 16 Yield: 32 cookies (using a #40 disher)
Oven Temperature: 375°F
16 serving MILK CRUMBS MS (1 cup)
1½ cups white whole wheat flour (KAF) (213 g)
1½ cups all-purpose flour (180 g.)
3/8 tsp. baking powder
1/8 tsp. baking soda
2½ tsp. kosher salt (Diamond)
10 oz. Plugrá European-style unsalted butter
3/4 cup granulated sugar (C&H)
3/4 cup Light-brown sugar packed (used TJ's golden Brown)
1/2 cup glucose 6 oz.
1 extra large egg
1 cup diced dried apricots (190 g) (TJ's Blenheim extra choice,yellow)
Make MILK CRUMBS if not already on hand.
Line two large baking sheets with parchment paper; set aside.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
Add flour mixture and mix until well combined. Add apricots and milk crumbs and mix until well combined. Using a #40 disher, scoop dough into balls and place about 1½ inches apart on prepared baking sheets (16 per cookies sheet). Or can try a #50 spacing them 1" apart. Transfer baking sheets to refrigerator until dough is chilled, at least 15 minutes but better for an hour or more.
Preheat oven to 375°F. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 11 minutes, (check at 9 minutes for the smaller cookies.) Transfer cookies to a wire rack to cool. Will keep beautifully for several days in an airtight container. Can also be frozen and will be even better.
Preparation Time: 19 minutes Cooking Time: 11 minutes
Inactive Time: 1 hour Total Time: 1 hour and 30 minutes
Source: Adapted from the Momofuku Blueberry and Cream Cookies on Martha Stewart's Website.
Web Site: <a href="http://www.marthastewart.com/recipe/blueberries-and-cream-cookies" >http://www.marthastewart.com/recipe/blueberries-and-cream-cookies </a>
Recipe Type: Cookies, Desserts, Dried Blueberries, Martha Stewart, Momofuku
and this are the MILK CRUMB proportions I used:
EXPORTED FROM LIVING COOKBOOK
MILK CRUMBS MS
Servings: 16 Yield: 1 cup
Oven Temperature: 225°F
10 TBS. nonfat milk powder divided
4 TBS. all-purpose flour
2 TBS. cornstarch
3 tsp. sugar
1/4 tsp. kosher salt
3 TBS. unsalted butter, melted
1/2 cup white chocolate chips or chopped white chocolate bar, melted (60 g.)
Preheat oven to 225° F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together 5 TBS. milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
Transfer milk crumble to a large bowl and fold in remaining 5 TBS. milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.
Preparation Time: 20 minutes Cooking Time: 10 minutes
Inactive Time: 30 minutes Total Time: 1 hour
Source: Adapted from Momofuku Milk Bar recipe at Martha Stewart's Website.
Web Site:
http://www.marthastewart.com/recipe/milk-crumbs